Chicken-Stuffed Bell Peppers

  • Prep20 min.
  • Total1 hr.
  • serv 4

Here's a great dish that you can make ahead and refrigerate until ready to bake...so when you're ready for dinner, you just pop the peppers in the oven.

POSTED IN: Dinner, Popular, Tomato Sauce

WHAT YOU'll NEED

  • 4

    large red bell peppers

  • 2

    tablespoon vegetable oil

  • 1

    medium onion, diced (about 1/2 cup)

  • 2

    teaspoon minced garlic

  • 1 1/2

    cup diced boneless, skinless chicken breasts, cooked

  • 2/3

    cup Prego® Marinara Italian Sauce

  • 1/2

    cup shredded Cheddar cheese, Monterey Jack or Swiss cheese

  • 1/4

    teaspoon ground black pepper

  • HOW TO MAKE IT

    • 1

      Heat the oven to 375¬ļF.¬† Cut the tops off the peppers and reserve.¬† Remove and discard the seeds.¬† Place the peppers, cut-side up, into a 3-quart shallow baking dish.

    • 2

      Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and garlic and cook until tender.  Place the onion mixture into a medium bowl.  Stir in the chicken, sauce, cheese and black pepper.  Spoon the chicken mixture into the pepper halves.  Top with the reserved pepper tops, if desired.

    • 3

      Bake for 40 minutes or until the peppers are tender.

made with

RECIPE TIPS

Ingredient Note: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish. This recipe works with red, green or orange bell peppers.

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE